2tspJerk seasoning [i.e. McCormick's or your favorite]
4clovegarlicminced
3Tbspolive oil
2Tbspbrown sugar
salt and black pepper to taste
For the glaze:
2Tbspbutter
1largeshallot, minced or 1/4 cup red onion
3Tbspred bell peppersmall dice
112 ozjar pineapple preserves
2Tbspapple cider vinegar
2Tbspbrown sugar
1/2tspred pepper flakes adjust to taste
Instructions
Preheat the oven to 375°F. Spray an oven safe grill pan or broiler pan liberally with cooking spray. Set aside.
In a small bowl mix together the Jamaican Jerk seasoning, minced garlic, olive oil and brown sugar to form a paste. Rub on all sides of the chicken. Season with salt and pepper to your taste.
Arrange on pan without touching. Sprinkle the top with additional seasoning, if desired. Bake for 30 minutes. While the chicken is baking make the glaze.
Sauce: In a medium saucepan over medium high heat saute diced shallot or red onion with the red pepper in 2 Tbsp butter until softened, around 4 minutes, Season with salt and black pepper to taste.
Add pineapple preserves, apple cider vinegar, brown sugar and crushed red pepper flakes. Mix well. Simmer for for 10-15 minutes until reduced by 1/4 then remove from the heat.
After baking the chicken for 30 minutes, brush on all sides with the glaze. Return to the oven and bake an additional 10 minutes or until the juices run clear.
Remove from the oven and rest loosely tented with foil for 5-10 minutes then serve.
Serve leftover glaze warm on the side.
Notes
If you're unable to find pineapple preserves you can adapt using apricot or mango.
You can also make the following changes to adapt the glaze. Add one 8 ounce can of crushed pineapple (with juice) and 1/2 cup of granulated sugar to the other ingredients. You may need to cook the glaze slightly longer to give it time to thicken and reduce.